Texas Bbq Ribs Food

TEXAS PORK RIBS

Steps:

• To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
• Preheat a BBQ pit or an oven to 250 degrees F.
• Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.

TEXAS BBQ RIBS

Steps:

• Prepare barbeque smoker with hickory or pecan wood.
• If you use briquets and woodchips, soak the chips in water.
• Rub ribs with dry rub and let set for one hour before starting to smoke.
• Smoke ribs slowly over indirect heat, 250 to 275 degrees for 2 1/2 hours.
• Wrap ribs in foil, cover meat generously with brown sugar and honey.
• Cook meat till rib bone twists and pulls freely out, about 2 1/2 to 3 more hours.

TEXAS BBQ MEDLEY

Steps:

• You'll need to brine the meat at least 24 hrs before your BBQ. First, spatchcock the chicken. Flip the chicken over so the backbone is facing you. Use a sturdy pair of kitchen or poultry scissors to cut down either side of the backbone, then discard. Turn the chicken over and push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg joint. (Watch a video showing how to spatchcock a chicken at bbcgoodfood.com/videos/spatchcock.)
• Put each cut of meat in a separate, large sealable bag. Sprinkle 1 tbsp salt into each bag and massage it all over the meat. Squeeze the air from the bags, seal tightly and put in the fridge for 24 hrs.
• Tip the remaining salt, fennel seeds and peppercorns into a mortar. Tear the bay into small pieces and add this too. Crush the ingredients with the pestle until finely ground. Add the cayenne, paprika, garlic salt and sugars, and mix well. Remove the meat from the bags and pat dry with kitchen paper. Cover each cut with the rub, making sure you get into every nook. Return to the fridge for at least 1-2 hrs while you prepare the barbecue, or up to 24 hrs.
• You'll need to start the barbecue 7-8 hrs before you want to eat. Heat the coals and leave them until ashen. Add your wood chips, if using. When the flames have died down and you're left with smoky cinders, push the coals and wood chips to one side of the BBQ pit, then replace the grill and add the beef and pork, placing them above the empty side of the pit - this will ensure the meat smokes but doesn't burn. Pull down the lid and cook the meat for 30-40 mins, turning every now and then, until a dark crust has formed around the meat. Don't be afraid to take it quite far, the crust should be almost black (but caramelised as opposed to burnt). Heat oven to 140C/120C fan/gas 1.
• Transfer the meat to roasting tins, wrap tightly with foil and cook in the oven for 5-6 hrs until really tender.
• When the meat has 1 - 1 1/ 2 hrs to go, reheat the BBQ and wait for the coals to turn ashen before adding more wood chips. When the flames have died down, push to one side as before. Put the chicken on the BBQ, bone-side down, above the empty side of the pit. Cook for 20-25 mins on each side or until cooked through - check by piercing a leg to see if the juices are clear, or use a meat thermometer to check the internal temperature has reached 70C. Wrap tightly in foil and set aside to rest.
• After 5-6 hrs, the beef and pork should be really tender. Remove from the oven and leave to rest for 15 mins. If you've made a BBQ sauce (see the Texas BBQ sauce recipe here), brush this over the meat for a glossy finish. Remove any string from the pork and shred the meat. Cut the chicken into portions and serve everything on a big platter with the sliced sweet onions, gherkins and sides.

TEXAS BBQ RIBS

Steps:

• Place ribs in a large greased or oiled pan.
• Place one lemon slice over each rib.
• Sprinkle chopped onions over top of all.
• Bake for about 30 minutes at 350°.
• If there is a lot of grease, pour off.
• Pour BBQ sauce over top of ribs and bake an additional 1 ½ to 2 hours.
• (I usually bake about 2 ½ hours longer).
• Baste with sauce every 15 minutes.
• If sauce thickens too much add a little hot water, to prevent ribs from browning too much.
• Cover with foil the last 30 minutes of baking if ribs are getting too dark.
• Mix ingredients and simmer for 15 minutes on top of stove.

TEXAS BBQ BEEF RIBS

Steps:

• Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
• Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
• Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
• Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
• Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
• Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
• Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.